Let’s stop talking nonsense and quickly start making this mouth-watering mango pie.
Ingredients:
Adequate amount of white sugar, 1 egg, 100 grams of low-gluten flour, a little salt (0.5 grams), 50 grams of butter, 20 ml of ice water, 1 mango (optional) (Depends on the size)
Method:
1. Make mango filling
1. Cut butter at room temperature into small pieces, add to low-gluten flour, and mix with Evenly;
2. Add ice water and salt to the flour, mix well and knead into a ball, wrap it in plastic wrap and put it in the refrigerator for about half an hour.
3. Making Mango Pie
1. Take out the pie crust, roll it into a 0.3 cm thick pie, place it on top of the mold, press it into the shape of the mold, and remove the excess part;
2. Take out a small fork and make small holes in the dough, then take out an appropriate amount of mango jam and put it in;
3. Knead the remaining dough into a ball, and again Roll it into a 0.3cm thick flatbread, and use a small fork to press out small holes, then cover the dough on top of the mango sauce, and finally remove the excess dough;
4. Take out the eggs and beat them. Then brush it on the dough, put it in the middle of the oven, turn the heat up and down, 200 degrees, and bake for about 20 minutes (depending on the size of the mold).
TIPS:
1. During the cooking process of mango jam, you can add a little water, and stir properly during the cooking process to avoid sticking to the pot;
2. Use ice water to knead the dough, butter and dough to keep the pie crust soft and tender;
3. Do not knead the dough too hard, just form it into a ball evenly to avoid gluten in the flour and affecting the taste;
4. The pie just out of the oven is very hot. It should be left for a while before eating, otherwise the fillings will be burned due to the heat;
5. You can also make other fillings, such as Apple, pineapple or taro, but the pie crust method is the same.
Such a delicious, attractive and beautiful mango pie is easy to make. Make it yourself and enjoy the feast. Anyway, as a mango lover, I am already crazy.
What I bought was the narcissus mango from Jinhuang, Hainan, in a small store. The ripe Jinhuang narcissus mango has plump flesh like a cage of gauze. I couldn’t help but peel it open. I felt like it from the moment I peeled it off. The juice begins to flow, and when you take a bite, the pulp becomes even more watery, tender and smooth, and the sweetness and mellow flavor stir the tongue.